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Categories:
ingredients olive oil lean ground beef red garlic dark red kidney beans tomato sauce tomatoes light red kidney beans green chiles beef broth chili powder ground cumin salt sugar black pepper Cheddar cheese
Viewed: 48 - Published at: 9 years agoIngredients
- INGREDIENTS:
- 1 Tablespoon olive oil
- 2 pounds lean ground beef
- 1 medium red or yellow onion, peeled and diced
- 4 cloves of garlic, minced
- 1 chipotle chili in adobo sauce, chopped (*add more for extra smokyness and heat)
- 2 (15 ounce) cans dark red kidney beans, rinsed and drained (**see below for substitution ideas)
- 2 (15 ounce) cans tomato sauce
- 2 (14 ounce) cans diced tomatoes
- 1 (15 ounce) can light red kidney beans, rinsed and drained
- 1 (4 ounce) can chopped green chiles
- 1 cup beer or beef broth
- 2 Tablespoons chili powder
- 1 Tablespoon ground cumin
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/2 teaspoon black pepper
- (Optional toppings: shredded cheddar cheese, crushed tortilla chips or strips, thinly-sliced green onions, sour cream, salsa, etc.)
Method
- Heat oil in a large saute pan over medium-high heat. (Or if you are using this Crock-Pot slow cooker, heat oil in the ceramic stovetop-safe bowl on the stove over medium-high heat.) Add the ground beef, onion and garlic and cook for about 7-10 minutes or until the beef is completely browned, crumbling the beef with a spoon as it cooks. Drain about half of the excess fat. Then transfer the beef into the bottom of a slow cooker. (Or transfer the stovetop-safe bowl back into the slow cooker.)
- Add the remaining ingredients, and stir to combine. Cover and cook on low for 6-8 hours, or on high for 3-4 hours. Taste, and season with additional salt and pepper or seasonings if need be.
- Serve warm, with desired toppings.
- *I used about 3 chipotle peppers, but did not add any extra adobo sauce.
- **If you don't like kidney beans, you can also substitute in black beans, pinto beans, or great northern beans.
